a global perspecve of the high five: agaricus pleurotus...
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A Global Perspecve of the HighFive: Agaricus, Pleurotus, Len ,
Auricularia, & Flammulina
Daniel J. RoyseThe Pennsylvania State University
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World Mushroom Industry$51 Billion (USD)
Wild10%
Medicinal31% Edible
59%
Chang 1996 & 2013, Li 2012
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Culvated edible $30 Bmushrooms
Wild mushrooms $5 BMedicinal
$16 Bmushrooms
Chang 2006, 2013
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World Populaon vs. MushroomProducon
Billi
on
30kg
25
20
15
10
5
0
1978 1983 1986 1990 1994 1997 2002 2008 2012
World populaon
Mushroom producon
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Mushroom Producon in SelectedCountries (2010)
China
Japan
USA
Netherlands
India
Poland
Spain
Others EU
0 5000 10000 15000 20000 25000Producn (x 1,000 t)
Yamanaka 2011, Li 2012, FAOSTAT 2013
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Culvated Edible Mushrooms
Volvariella Others5% 10%
Flammulina5%
Auricularia6%
Len17%
Pleurotus27%
Agaricus30%
Chang 2006, ISMS 2007, Li 2012
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Mushroom Producon in Chinaby Genus (2010, CEFA)
Pleurotus
Auricularia
Len
Agaricus
Flammulina
Coprinus
Agrocybe
Volvariella
0 1000 2000 3000 4000 5000 6000Producn (x 1,000 t)
Li 2012
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Mushroom Producon In ChinaChinese Edible Fungi Associaon vs. FAOSTAT
Mill
ion
t
2522.5%
20
15
10 31.8% CEFA
FAO
5
02002 2004 2006 2008 2010
Year
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Agaricus
• 30% of worldproduc
• Primarily A. bisporus(some A. brasilensis)
• White (90%)
• Brown (10%)– Crimini– Portabella
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Agaricus Producon in SelectedCountries (2010)
China
USA
Canada
Mexico
India
Netherlands
Poland
Spain
Others EU
0 500 1000 1500 2000 2500Producn (x 1,000 t)
Li 2012, FAOSTAT 2013
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Agaricus producon - China• Began in 1925 –
introduced from Europe• 1966, Fujian province -
large scale producon• 1996, 75% of
producon in China• A1996, producon
began to spread northto Shandong, Henanand Xinjiang
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Agaricus spawn - China
• Spawn industry yet tofully develop– Few suppliers– Many farmers
produce own spawn• Demand for commercial
spawn increasing• 100 million kg/year
• $200-$300 million/year
h// www.sylvaninc.com/produconProcess.html
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Agaricus - United States
Producn
Pleurotus spp.1%
White81%
Agaricus98% Brown
17%
Len1%
Brown value = 22%Specialty value = 6%
USDA 2014
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Agaricus - United States
• Value $1.05 billion(2013)
• 2nd largest producerin world – 400,820 T– 0% increase from 2011
• Agaricus – New Dutchstyle farms
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Agaricus - United States
• 65% in Pennsylvania
• 12% California• 3% organic sales• 87% sold fresh• 13% processed• 19% of growers
cerfied organic
Source: Phillips Mushroom Farms
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Agaricus - United States
• Number growersdecreasing– -57% in 22 y
• 31 growers produced77% of total (> 4.50million kg each)
• Price per kg– 2004 = $2.51– 2013 = $2.77
Num
ber g
row
ers
250
200
150
100
50
01991 1996 2001 2006 2013
Year
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Agaricus - Netherlands
• 95% Agaricus bisporus
• World’s 3rd
largest producer (260 M kg)• 140 M kg into canned and frozen mushrooms
– Germany, France, Greece• Most fresh exported to UK, Germany, France• Three main compost producers• Mostly fully colonized (phase III compost)
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Agaricus - Netherlands
• Three companies supplycasing soil
• Number of growersdecreasing
• 75% of growers handharvest; 25% mechanical
• Overall industry is highlymechanized
Num
ber g
row
ers
900
800
700
600
500
400
300
200
100
01990 2001 2011
Year
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Agaricus - Poland, Ukraine and Russia
• Producon connues tomove eastward
• Poland now equalsoutput of Netherlands
• 80% Poland’s produconfor fresh market
• Poland exports to Russiaand Ukraine
• 90% of Russian marketsupplied by Poland
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Agaricus - Poland, Ukraine and Russia
• Ukraine well posionedto increase share ofRussian market
• Ukraine wages lower(1/2) than Poland
• Raw materials lessexpensive in Ukraine
• Ukraine mushroomslikely to replace Polishmushrooms to Russia
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Agaricus - Biotechnology
• 50 years of genecresearch
• First hybrids – 1980s
• Breeding difficult• Brown mushrooms
increasingly popular• Brown hybrid
developed at Amycel• 20% increase in yield
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Agaricus - Speed Spawn
• Alternave to grainspawn
• Less suscepble togreen mold disease– Lile starch,
more protein• Greater parcles per
unit weight– Faster colonizaon
of compost
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Pleurotus Producon in SelectedCountries and Regions
199787%
875,000 t
86%
2010 6.2 million t+618%
China Japan Rest of Asia N. America
C & S America EU Rest of E Africa
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China – Pleurotus spp.
• Primarily from 2 species:– P. ostreatus, P. cornucopiae
• Administrave agenciesguide farmers:– Regions, and resources
• Northeast of China (coolclimate & sawdust avail):– P. ostreatus, P. eryngii,
P. nebrodensis
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Japan – Pleurotus spp.
• Pleurotus eryngii fastestgrowth since 2000 +453%
• 8.1% of total producon
• Considered “best taste”• Hokuto & Yukiguni – 65%
of produc
1,00
0 t
P. eryngii40
35
30
25
20
15
10
50
2000 2003 2006 2009Year
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Growth in World Shiitake ProduconM
illio
n t
54.5
43.5
32.5 Others
2 Japan
1.5 China1
0.50
1980 1985 1990 1995 2000 2005 2010 2012Year
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Shiitake - China• 4 million tons
• 90% of total worldproduc
• Ene communislied from poverty
• Excellent quality
• Logs exported to USA• Harvest one flush –
discard (550 g)
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Shiitake - JapanGrifola
Hypsizygus 9%24% Others
15%
Len22%
Flammulina30%
461,107 T
Fresh16%
Dried6%
101,000 T
Yamanaka 2009
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Growth in World Auricularia spp.Producon (1986-2010)
Mill
ion
t4
3.5
3
2.5
2
1.5
1
0.5
01986 1991 1996 2001 2006 2010
Year
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Auricularia sp. – China
• Major producer– 3.6 million tons
• Earliest culvatedmushroom
• Two species– A. auricula, A. polytricha
• Domescaon of wild typestrains selected forseason, locaon
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Auricularia sp. - China
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Auricularia sp. - China
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Growth in World Producon ofFlammulina velu (1980-2010)
Mill
ion
t
2.5
2
1.5Others
1 Japan
0.5China
01980 1985 1990 1995 2000 2005 2010
Year
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Flammulina - Japan
• 50% increase 1990- 2009
• On sawdust or corncobs• Boes
1,00
0 t
160
140
120
100
80
60
40
20
01990 2000 2009
Year
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Flammulina - China
• 1995 to 2010
• +1,208%• Many new farms in last 5 y
– Bole technology• One farm produces 60 t/d
– Equivalent to 6% ofJapan total producon
– 80% for domesse
– 20% export– Southeast Asia and Europe
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Outlook
• Mushroom consumpon/produconincreasing worldwide – industry connue toexpand
• Increasing trend toward mechanizaon andbulk handling of materials
• Consumers look to mushrooms to help sasfytheir need for a healthy diet – while enjoyingthe culinary characteriscs
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